Greek Milk Pie – Galatopita is a dessert that traditionally comes from the Peloponnese and has its roots in ancient Greece. Over time, various variations have emerged in many regions of Greece.

You can use cow’s or goat’s or even sheep’s milk. The simplicity of this dessert is what makes it so wonderful and loved by all.

Its cream is nutritious, rich and light at the same time. A delicious sweet that is known throughout Greece.

I am giving you a very easy and quick recipe for a Gluten Free Milk Pie – Galatopita without phyllo, very easy process and a result that will drive you crazy.

I recently read somewhere that it can be made with honey instead of sugar and this is because in the past days when there was a shortage of sugar, there was plenty of honey in the countryside and so they made it with honey. I will try it sometime and sure I will update this recipe.

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

See the process in video here:

• Let Galatopita –  Milk Pie to cool well before cutting it into pieces and serving it.
  
• For serving, we can decorate it with icing sugar and grounded cinnamon. Personally, I like the crust on top the way it is and I don’t add anything. I think that decoration is only for Milk Pie with phyllo. But you can try and decide what you like.
• The secret of the perfect Milk Pie is that the cream does not thicken too much and the layer that makes in the baking pan must be   thin approx. 1 cm / like pinkie finger.

Good Luck and Bon Appétit!!!

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